White Lady Cocktail

This classic White Lady Cocktail dates back to early 1900s. Made with gin, triple sec, lemon juice, simple syrup, and an egg white, this shaken drink just takes a few minutes to make and will delight gin lovers everywhere!

The classic cocktail falls into the sour cocktail family. I’m a very big fan of these cocktails so if you also like these classic sour cocktail recipes, then you’ll also want to check out my Midori Sour, Hazelnut Sour, and Chambord Sour cocktails. 

Jump to:

• Why You’ll Love This Recipe
• History of the White Lady Cocktail
• Ingredient Notes
• Step-by-Step Instructions
• Recipe FAQ
• Related Recipes
• White Lady Cocktail Recipe

Why You’ll Love This Recipe

• It only requires simple ingredients that you can find at any grocery and/or liquor store. 

• Its sweetness can be tailored to your preferences by adjusting the sugar syrup.

• It’s beautiful and feels very fancy, especially when it’s served in a coupe glass. 

History of the White Lady Cocktail

This classic drink is thought to be created by bartender Harry MacElhone, of the famed Harry’s New York Bar in Paris, France. Gin sour cocktails are a member of the sidecar family, so it is often referred to as a gin sidecar or Chelsea Sidecar (BTW, I have a great Passion Fruit Chelsea Sidecar that you should also check out).

The original White Lady recipe that MacElhone created when he was working at Ciro’s Club, had creme de menthe instead of gin. There isn’t a clear explanation as to why he changed the original recipe later. 

As with most cocktail origin stories, there are varied stories that claim that Harry Craddock, another prohibition-era bartender and author of the 1930 The Savoy Cocktail Book, was actually the creator of the White Lady Cocktail.

Many recipes also omit the egg white, but I’m a huge fan of egg whites in cocktails. It’s safest when you use pasteurized egg whites from a carton. Egg white cocktails have a smooth and creamy texture and don’t give off an off odor.

If the use of egg white freaks you out a bit or want a vegan version, you can always substitute 2-3 tablespoons of aquafaba (liquid from canned chickpeas), which gives a similar feel. 

Ingredient Notes

• Gin – I used Bombay Sapphire, but I also like to use gins that is locally distilled in my area. Of course, use your favorite gin here.

• Triple sec (orange liqueur)– Hands down I will always recommend a bottle of Cointreau over any other triple sec. Trust me, once you go with Cointreau once in a cocktail, you never go back. 

• Lemon juice – Fresh lemon juice will always taste best in any cocktail.

• Simple syrup – You can buy store bought, but I make my own by adding equal parts sugar and water and heat until the sugar is dissolved. I let it cool and keep it in the fridge for up to 3 weeks. I like using these little bottles to store it in.

• Egg whites – As I mentioned before, I recommend using pasteurized egg whites from a carton instead of using a regular raw egg.

• Lemon peel – A lemon twist garnish is technically optional, but I think it gives a nice extra lemon aroma that is nice while you’re sipping. I like to roll mine into a little rose and skewer it with a cocktail pick for a simple, yet pretty, garnish. 

Pro tip – Dry shake your cocktails with egg whites.
When making cocktails that include egg whites, always shake everything in the cocktail shaker without ice first. Then add ice, and shake again until well chilled.

The ice-less first shake is called a dry shake, which results in a fluffier egg foam on top when it is poured into the cocktail glass. 

Step-by-Step Instructions

Step 1: Add the gin and triple sec to an empty cocktail shaker.

Step 2: Then add your lemon juice, simple syrup, and egg white. 

Step 3: Shake in the cocktail shaker without ice (“dry shaking”).

Step 4: Add ice to the cocktail shaker and put the lid back on. 

Step 5: Shake again with the ice until well chilled. 

Step 6: Strain the cocktail into a coupe or other cocktail glass. 

Step 7: Garnish with a lemon peel. 

Recipe FAQ

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